In a skillet over medium high heat, melt butter and sauté the mushrooms until cooked. (2 to 3 minutes). Add minced garlic and chopped spinach and cook until spinach is wilted and garlic is fragrant. (about 2 minutes) Season with salt and pepper.

Remove from heat, pour over cheese, toss to mix.

Place cheese mixture in a lightly buttered, oven safe baking dish. Sprinkle with salt and pepper.

Place in heated oven and bake until bubbling and lightly browned on top 10 – 12 minutes, then dig in!

Heat olive oil in a large skillet over medium heat. Add onions and salt and sauté for 5 minutes. Add bell pepper and cook for 5 more minutes. Add garlic and stir for 1 minute. Add corn, beans, and chicken and stir to combine. Move the chicken mixture to a bowl and season with pepper, stir in cheese and ranch dressing mix.

Scoop 1 tsp of chicken mixture into the center of each wonton wrapper. Rub some water on the two sides of the wrapper, then fold over to firmly seal, forming a triangle, and gently press out any air pockets.

When the oil is hot, place 6 wontons in the oil to cook. Cook for 1 minute each side, or until golden and crispy.

In a small bowl, melt 2 tbs butter. In a separate bowl, whisk mayonnaise, chipotle chilies in adobo sauce and cilantro. Set aside.

Spread the remaining 2 tablespoons of butter on one side of each of the 4 slices of bread. Place slices, buttered side down, on a clean work surface. Spread the cilantro-mayo mixture evenly over the 4 slices of bread. Pile shredded cheese evenly over two slices of bread. Top with tomatoes. Place the second slice of bread, buttered side up, on each, creating two sandwiches.

Place sandwiches in a large preheated skillet. Cook 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to melt. Flip the sandwiches with a spatula, pressing lightly to flatten.

Cook 1 to 2 minutes or until the undersides are golden brown and the cheese is completely melted. Eat immediately.